Lynn Fischer's Basic Omelet with Variations

For more great omelet ideas, see Lynn Fischer's Basic Omelet with More Variations and more.

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Ingredients

1 cup egg substitute		Salt
2 egg whites		Black pepper
1 cup egg yolk		Vegetable oil, cooking spray

directions

Prep: 15 min Total:

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1
In a medium bowl, add the egg substitute, egg whites, pepper and salt and whisk until slightly frothy
2
Lightly spray a large non-stick skillet or omelet pan with no-stick vegetable oil spray and warm over medium-high heat
3
Add the egg mixture. Cook over high heat for 3 to 4 minutes, occasionally lifting the edges of the egg mixture to let the uncooked eggs run underneath. When the eggs are almost set, use a rubber spatula to loosen the edges.
4
With the spatula, fold the eggs in half to create a half-moon. Reduce the heat to low and cook for 2 minutes, or until the eggs are cooked through. Cut in half.
5
If scrambling, add any extra ingredients to the top. Yields 4 servings
6
Cheese Omelet or Scramble: Add a pinch of nutmeg to the egg mixture instead of the pepper. Just before folding the omelet, sprinkle with 2 ounces shredded fatfree or lowfat Cheddar cheese or fatfree or lowfat mozzarella cheese. Fold and cook for 2 minutes, or until the cheese melts. Sprinkle with finely chopped scallions
7
Ham Omelet or Scramble: Just before folding the omelet, sprinkle with 2 ounces diced fatfree ham or Canadian bacon. Fold and cook for 2 minutes, or until the filling is hot. You can also add 2 tablespoons shredded lowfat cheese. Sprinkle with finely chopped fresh parsley
8
Bacon Omelet or Scramble: Cook the bacon, remove all the fat, chop and add to the still liquid omelet, stirring it in as it cooks. Add salt and pepper
9
Western Omelet or Scramble: In a separate skillet, spray with cooking spray and brown 1 chopped onion, green pepper, red pepper, and tomato. Stir in 1 tablespoon chili powder and chopped cilantro, salt and pepper. Stir, heat, and pour over the top of the cooked omelet
10
Cherry Omelet or Scramble: Add 1 cup pitted (use a cherry pitter) fresh cherries coarsely chopped, a few saved for garnish. When making the cherries (I use 1 cup canned tart cherries if fresh aren't available), whisk in 2 teaspoons cornstarch to 1 teaspoon fresh lemon juice, 1/4 cup sugar and 1 cup cherry or cranberry juice. Heat for 3 minutes until thick, add the cherries and cook until hot. Add a dollop of sour cream to each omelet. Pour the cherries over the sour cream topped omelet or scramble
11
Jelly Omelet or Scramble: Add 1/2 teaspoon sugar to the egg mixture. Omit the pepper but add salt. Just before folding the omelet, spoon 3 tablespoons jelly over the eggs. Fold and cook for 2 minutes, or until the filling is hot. Place a dollop of jelly on top to warn, "This omelet is sweet."
12
Lynn Fischer's Variation Tip: To make any of these egg fritattas, add one of the cooked fillings listed above on top of the eggs just before the eggs are set, while they are warm but still a little runny so the filling settles slightly into the eggs but without sinking to the bottom. Cook in ovenproof skillets in a 350°F oven.

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Lynn Fischer's Basic Omelet with Variations

Ingredients

directions